3 cups chopped pecans, divided
1 can (16oz) solid-pack pumpkin
1 cup starter (recipe follows)
4 eggs
1/2 cup vegetable oil
2 tsp vanilla
3 cups all-purpose flour
1 cup granulated sugar
1 cup packed light brown sugar
4 tsp ground cinnamon
2 tsp baking powder
1 tsp bking soda
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cloves
Preheat oven to 350 degrees F. Grease and flour 2 (9 1/2 x 4-inch) loaf pans. Set aside.
Reserve 1 cup pecans. Spread remaining 2 cups pecans in single layer in large baking pan. Bake 8 minutes or until golden brown, stirring frequently.
Combine pumpkin, Starter, eggs, oil and vanilla in large bowl. Combine remaining ingredients in separate large bowl until well blended. Stir into pumpkin mixture just until blended. Stir in toasted pecans. Spoon batter evenly into prepared pans. Sprinkle reserved pecans evenly over batter.
Bake 1 hour or until wooden pick inserted in centers comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans. Cool completely on wire rack.
Makes 2 loaves
STARTER:
1 cup sugar
1 cup all-purpose flour
1 cup milk
Combine all ingredients in large resealable plastic food storage bag. Knead bag until well blended. Let bag stand at room temperature 5 days. Knead bag 5 times each day.
On day 6, add 1 cup sugar, 1 cup flour and 1 cup milk. Knead bag until well blended. Let stand at room temperature 4 days. Knead bag 5 times each day.
On day 10, pour 1 cup Starter into each of 3 bags. Reserve remaining 1 cup starter for recipe. Give remaining bags of starters with recipes as gifts.
Makes about 4 cups
